Pork and pancetta meatballs

Put the pork, pancetta, Parmesan, herbs, seasoning and egg in a large bowl and use your hand to mix it together well.

Shape the mixture into 24 balls (use a tbsp measuring spoon as a guide to how much mixture per ball). Put them on a tray lined with Bakewell paper and chill them until firmed up about an hour.

Meanwhile, make the sauce: Warm the oil in a large pan. Add the onion and cook for 5 mins until softened. Add the garlic and cook for a couple of mins. Pour in the tomatoes and simmer, uncovered, for 15-20 mins. Add the ketchup and season.

Heat the oil in a large frying pan. Add the meatballs in one layer and leave for 5 mins to brown on one side, then turn them to cook on the other side for another 5 mins .